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German Bee Sting Cake

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Classic German Bee Sting Cake (Bienenstich) featuring a sweet yeast or sponge base, filled with vanilla custard or cream and topped with a sticky honey-almond glaze.

Ingredients

  • Dough/Base: 2¼ tsp active dry yeast, 1 tbsp honey, ¾ cup warm milk, 2 cups all-purpose flour, 2 tbsp sugar, ½ tsp salt, 2 eggs, 4 tbsp unsalted butter (softened)
  • Almond Topping: 6 tbsp butter, ⅓ cup sugar, 3 tbsp honey, 2 tbsp heavy cream, 1½ cups sliced almonds
  • Filling: 1 cup milk, 1¼ cup heavy cream, 2 egg yolks, ¼ cup sugar, 2 tbsp flour, 2 tbsp cornstarch, 1 tsp vanilla extract

Instructions

  1. Dissolve yeast in warm milk with honey and let it sit until foamy, about 5–10 minutes.
  2. Mix flour, sugar, and salt in a large bowl. Add eggs, butter, and the yeast mixture. Knead until smooth. Cover and let rise for 1 hour or until doubled.
  3. For the almond topping, melt butter with sugar, honey, and cream. Stir in almonds and set aside to cool.
  4. For the filling, whisk egg yolks, sugar, flour, and cornstarch. Heat milk until near boiling, then whisk into yolk mixture. Cook over medium heat until thickened. Stir in vanilla and cool. Whip cream and fold into custard.
  5. Roll out dough to fit an 8-inch round cake pan. Let rise 30 more minutes.
  6. Preheat oven to 350°F (175°C). Spread almond topping over dough and bake 25–30 minutes until golden. Let cool completely.
  7. Slice the cake horizontally. Spread the custard filling over the bottom half, then top with the almond crust. Chill at least 1 hour before serving.

Notes

  • Sponge cake can be used as a shortcut instead of yeast dough.
  • Pre-slice the top layer before assembly for easier cutting.
  • Use a serrated knife for cleaner slices.
  • Refrigerate cake to firm up before serving.
  • Freeze cake without cream filling and assemble after thawing.

Nutrition

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